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Indira Karina
Department Of Agribusiness, Faculty Of Sciences, Universitas Nahdlatul Ulama Sumatera Barat
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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Analisis Matematis Pengaruh Umur Panen Jagung Tongkol dan Suhu Ruang Terhadap Perubahan Suhu Produk Selama Proses Penyimpanan Indira Karina; Nursigit Bintoro
AGRO SINTESA JURNAL ILMU BUDIDAYA PERTANIAN Vol 3, No 2 (2020): AGROSINTESA : JURNAL ILMU BUDIDAYA PERTANIAN
Publisher : Lembaga Penelitian Universitas Swadaya Gunung Jati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33603/jas.v3i2.4967

Abstract

Evaluasi mutu dodol dengan penambahan rumput laut cokelat (Sargassum sp.) sebagai makanan olahan sehat Indira Karina; Desrizal

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2465

Abstract

Dodol is an ingredient of traditional food which is already known by the Indonesian people, because it is tasty and the high nutritional content. One of a combination of refined products healthy with dodol in supporting the fulfillment of food and nutrition is seaweed, therefore the processing dodol with the addition of seaweed can be categorized as a product of processed food which is healthy and safe to be consumed by the consumer. The purpose of this research was to know the quality of dodol with the addition of brown seaweed through organoleptic/ teshedonic test (taste, color, and aroma) and proximate test (water content and ash content). The method used in this research was experimental method that was doing the experiment of making dodol by adding seaweed. Furthermore, the organoleptic test and proximate test are done. The research design used in this study was Completely Randomized Design (RAL) with 5 treatments and 3 replications. The data obtained were analyzed statistically with F test and Duncan's New Multiple Range Test (DNMRT) advanced test at 5% real level. The results showed the lowest water content found in treatment E (addition of 50% brown seaweed). The results of organoleptic assessment, dodol with the addition of brown seaweed most favored by panelists in terms of taste, color, and aroma is the C treatment (addition of 30% brown seaweed). The quality of Dodol rumput laut coklat most liked is with the addition of brown seaweed by 30%. The addition of brown seaweed can be a solution in improving the nutritional value and quality on the food like on the dodol also can reduce the water content in the dodol.
Pengaruh perbandingan penggunaan karagenan dan kitosan terhadap analisis proksimat dodol rumput laut cokelat (Sargassum sp) Desrizal; Indira Karina; Indri Noviani

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2737

Abstract

Dodol is one of a traditional food in Indonesia, One of the combinations of healthy products with dodol in supporting for nutritous food ingredients with addtitions of seaweed, can be categorized as a healthy and safe food product for consumpsion by consumers. Chocolate seaweed Dodol is processed using basic ingredients such as Sargassum sp seaweed and additives such as sugar, flour, coconut milk, salt, and other additives as well. This study was aimed to study the effect of different ratios of carrageenan to citosan for edible coating on proximate analysis of chocolate seaweed Dodol. The method used in this research is to use a simple complete random design with 5 level treatment of different ratio of carrageenan to chitosan, that; A (100%:0%), B (75%:25), C (50%:50%), D (25%:75%) dan E (0%:100%). The proximate analysis showed that no significant difference for moisture content. The moisture content ranges 17.62 - 18.67%, protein content 4.68 - 12.35%, fat content 0.41 - 0.53%, ash content 1.13 - 1.41% and carbohydrate composition ranges 68.41-74.94%.
UJI ORGANOLEPTIK KESEGARAN IKAN LAYANG (Decapterus, sp) SELAMA PENANGANAN SUHU DINGIN Ainul Mardiah; Indira Karina; Eddwina Aidila Fitria
SEMAH Jurnal Pengelolaan Sumberdaya Perairan Vol 6, No 2 (2022): Desember 2022
Publisher : Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/semahjpsp.v6i2.946

Abstract

Handling the layang fish (Decapterus sp) cold chain is an effort to maintain the freshness of fish until it reaches consumers in a fresh condition. Added ice flakes are the method for applying low temperatures in storage so that fish are durable and long-lasting. The purpose of this study was to analyze the freshness level of layang fish after being stored for 0, 2, 4, and 6 hours. The study used an experimental method with four treatments and three replications. Fish samples were taken directly from Tempat Pelelangan Ikan (TPI) Bungus, Padang, and transported to the laboratory using a cold box. On arrival at the laboratory, the fish samples were separated into several cold boxes which had been given ice flakes with the ratio of fish to ice 1:1. Then, the organoleptic test was carried out using 25 semi-trained panelists. The organoleptic parameters were eyes, gills, mucus, fish cutlet, odor, and texture of layang fish. The results showed that chilled storage for 2-4 hours found that layang fish was still categorized as fresh and received a score of 6.00 – 7.48 from the panelists, meaning that fish was highly favored by consumers. After 6 hours of chilled storage, the quality of fish began to decline with an average score ranging from 4.72-5.20 with the characteristics of fish eyes turning red and the fish flesh becoming mushy. Handling chilled temperatures is necessary to maintain the quality and freshness of layang fish. The best-chilled storage temperature was about 2-4 hours.
APPLICATION OF EDIBLE COATING BREADFRUIT STARCH AGAINST CAYENNE PEPPER Inawaty Sidabalok; Eddwina Aidila Fitria; Andal Susanto; Indira Karina
Jurnal Teknologi Industri Pertanian Vol. 33 No. 1 (2023): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to determine the effect of edible coating of breadfruit starch on the quality of cayenne pepper and to find out how long the optimal storage of cayenne pepper coated with an edible coating breadfruit starch and stored at room temperature. This study used a complete randomized design with 5 treatments and 3 data tests. The observation results were analyzed using ANOVA and the continued test DNMRT at the rate of 1%. The treatment in this study was the duration of storage of cayenne pepper coated with edible coating for 3, 6, 9, 12, and 15 days. The results showed that the length of storage of cayenne pepper coated with edible coating had a significant effect on water content, vitamin C, pH, and weight loss. Based on the color and texture test results of cayenne pepper coated with edible coating, it was shown that storage up to day 3 was most preferred by the panelists, with a moisture content of 85.32%, vitamin C content of 268.36 mg/100 g, pH of 3.35, and weight loss of 22.44%. Keywords: edible coating, breadfruit starch, cayenne pepper
PENINGKATAN DAYA TARIK WISATAWAN DAN MEMPERKUAT KETAHANAN PANGAN MELALUI INOVASI DIVERSIFIKASI PRODUK BERBAHAN DASAR IKAN BILIH KHAS DANAU SINGKARAK Ira Desmiati; Siti Aisyah; Indira Karina; Abdullah Munzir; Eni Kamal
Jurnal Pemberdayaan Sosial dan Teknologi Masyarakat Vol 4, No 2 (2024): Desember 2024
Publisher : Smart Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54314/jpstm.v4i2.2257

Abstract

Abstract: Processed products made from Bilih fish typical of Lake Singkarak produced by POKLAHSAR Jaso Danau until now sales only rely on buyers from tourists from Lake Singkarak, while the number of tourists cannot be predicted. It often happens when the accumulation of unsold production stock due to the lack of tourists causes the product to smell rancid because it has been produced for too long. This is because the bilih fish processors have not been able to process bilih fish into other products that are more durable. The solution efforts offered in this community service activity are providing skills training on the technical aspects of food security, good bilih fish processing and food sanitation hygiene, providing skills training in diversifying products in the form of making bilih fish floss and bilih fish crackers, assistance in compiling business management starting from planning, organizing, directing to supervising the products produced and assistance in marketing products through improving marketing strategies by utilizing the internet network or website (e-commerce). This activity produces new products from diversification, namely bilih fish floss and bilih fish crackers. Establishment of business management starting from planning, organizing, directing to supervision of the products produced. Keyword: Bilih Fish, Tourists, Food Security Abstrak: Produk olahan berbahan dasar Ikan bilih khas Danau Singkarak yang dihasilkan oleh POKLAHSAR Jaso Danau hingga saat ini penjualan hanya mengandalkan pembeli dari wisatawan danau Singkarak, sedangkan banyak sedikitnya wisatawan tidak dapat diprediksi kedatangannya. Sering kali terjadi ketika penumpukan stok produksi yang tidak terjual karena sepinya wisatawan yang berkunjung mengakibatkan produk menjadi bau tengik karena sudah terlalu lama diproduksi. Hal tersebut disebabkan karena para pengolah ikan bilih belum mampu mengolah ikan bilih menjadi produk lain yang lebih tahan lama. Upaya solusi yang ditawarkan dalam kegiatan pengabdian ini adalah pemberian pelatihan keterampilan pada aspek teknis ketahanan pangan pengolahan ikan bilih yang baik dan hygiene sanitasi makanan, pemberian pelatihan keterampilan dalam melakukan diversifikasi produk berupa pembuatan abon ikan bilih dan kerupuk ikan bilih, pendampingan dalam penyusunan manajemen usaha mulai dari perencanaan, pengorganisasian, pengarahan hingga pengawasan terhadap produk yang dihasilkan dan pendampingan dalam pemasaran produk melalui peningkatan stategi pemasaran dengan memanfaatkan jaringan internet atau website (e-commerce). Kegiatan ini mengahsilkan produk baru hasil diversifikasi yaitu abon ikan bilih dan kerupuk ikan bilih. Terbentuknya manajemen usaha mulai dari perencanaan, pengorganisasian, pengarahan hingga pengawasan terhadap produk yang dihasilkan.Kata kunci: Ikan Bilih, Wisatawan, Ketahanan Pangan
Co-Authors Abdullah Munzir Ainul Mardiah Andal Susanto Desrizal Eddwina Aidila Fitria Eni Kamal Inawaty sidabalok Indri Noviani Ira Desmiati Nursigit Bintoro Siti Aisyah